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The introduction of a food safety hazard can occur at any stage in the food supply chain, so it is essential to have adequate controls in place at every step of the way. Good communication is paramount to ensuring that food hazards are identified and managed at the proper operational level. Food safety can therefore only be ensured through the combined efforts of all parties along the food chain, from feed producers and primary producers through food manufacturers, transport and storage operators and subcontractors, to retailers.

ISO22000:2005 Codec Alimentarius Commission (CAC) incorporated HACCP’s principle to the development procedures; they believe Hazard Analysis would be the key of food safety management system and enable them to establish effective managements.

Supply chain businesses has been challenged by new Food Safety risks and hazards since the first issue of ISO 22000 in 2005.The revision of this ISO Standards would be ensured to meet the current demands and standards.

The revision includes:

  • High-Level Structure : Applying ISO’s new High-Level Structure (HLS) to ISO 22000, which is now mandatory when drafting or revising management system standards (MSS). The new structure sets a framework that makes it easier for businesses to integrate more than one MSS at a given time. 
  • Risk-based Approaches : Providing users of ISO 22000 with a new understanding of the different risk-based approaches. The “risk” concept is used in various ways and it is important for food businesses to distinguish between hazard assessment at the operational level, through the Hazard Analysis Critical Control Point (HACCP), and the business risk where opportunities also form part of the concept. 
  • Plan-Do-Check-Act Cycle : Providing further clarification on how the Plan-Do-Check-Act (PDCA) cycle works by including two separate PDCA cycles in the standard, that operate one inside the other. The first will apply to the management system while the second, within it, addresses the operations described in Clause 8, which simultaneously cover the HACCP principles defined by the Codex Alimentarius Commission. 
  • Critical Control Points : Giving users a clear description of the differences between Critical Control Points (CCPs), Operational Prerequisite Programmes (OPRPs) and Prerequisite Programmes (PRPs).

Timeline on revision on ISO 22000:

The ISO standard is currently at the Draft International Standard (DIS) stage. This means that a revised draft standard is available to ISO members for public consultation and vote until 3 July 2017. The publication of the revised standard is expected by June 2018.

Important Dates:

  • December 2016: The international working group (ISO/TC 34/SC 17/WG 8) in charge of the revision, whose secretariat is held by the Danish Standards Foundation (DS), ISO’s member for Denmark, held its fourth meeting in Buenos Aires, Argentina, in the week of 4 April 2016. The standard was at the Committee Draft (CD) stage and experts worked hard to sift through the more than 1 000 comments collated by DS on the draft standard. Simultaneously, the task of WG 8 is to clarify and communicate fundamental concepts in the simplest and most concise terms in order to produce a standard that is understandable and easy to implement in businesses, big or small, up and down the food chain. The meeting will take place in Copenhagen, Denmark. 
  • October 2017: Issuance of the Draft International Standard for consultatio. 
  • April 2018: Auditing stage, the Final Draft International Standard (FDIS) will be issued. 
  • June 2018: Expected official release of the revised Standards.

A lot of enterprises have been relying on the lab testing results to audit the effectiveness of Food Safety Management. After a series of Food Safety Crisis, people started to notice the importance of implementing the Food Safety Management System, introducing ISO 22000:2005 into their business. This revision would have new addition of risk-based methodology to calculate and mitigate risks, thus we expect the revised Standard would help enterprises and consumers to increase their trust in food safety.

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